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Epicurious

Fifty-Fifty Martini

By David Wondrich

4.4

(6)

A 5050 Martini on a marble counter.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Cocktail historian David Wondrich prefers his Martinis this way—that is, with equal parts gin and vermouth, as they were served circa 1910. To achieve the right flavor balance, he suggests using a high-proof, full-bodied gin that can stand up to the vermouth. For the sake of historical accuracy, he also recommends straining the drink into a chilled cocktail coupe (a stemmed glass with a wide, shallow bowl), because the martini glass as we know it didn't come on the scene until the 1920s.

Recipe information

  • Yield

    Makes 1 drink

Ingredients

Cracked ice
1 ½ ounces London dry gin, such as Tanqueray
1 ½ ounces dry vermouth, preferably Noilly Prat
2 dashes orange bitters
Small piece lemon peel

Preparation

  1. In mixing glass or cocktail shaker filled with ice, combine gin, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail coupe or martini glass. Twist lemon peel directly over drink to release essential oils, and serve.

TagsCocktailAlcoholBeveragesMartiniVermouthGinQuickEasy30 Minutes or Less5 Ingredients or FewerNo-CookEpicurious

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